2007, Cilt 23, Sayı 3-4, Sayfa(lar) 057-064
Bacteriological Quality of Frozen Pikeperch Fish {Stizostedion lucioperca) Fillets Produced in Beyşehir
K. Kaan TEKİNŞEN1, Mukadderat GÖKMEN2
1Selçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya
2İl Kontrol Laboratuar Müdürlüğü, Konya
Keywords: Pikeperch fish, bacteriological quality, frozen, fillet
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n this research, eighty frozen Pikeperch fish fillets obtained from five aquaculturat facilities of Beyşehir, Konya with HACCP sertification were analysed for the bacteriological qualities with respect to the Turkish Ministry of Agriculture and Rural Affairs Aqua cultural Regulation The average total aerobic mesophilic, coliform bacteria and Staphylococcus aureus counts were 8.5x10* cfu/g, 44 MPN/g and 3.7x10 cfu/g, respectively. None of the samples contained Escherichia coli. Salmonella spp., Wbrio parahaemolyticus and V. cholera. Of the samples 12.5 % contained coliform bacteria 150-1100 MPN/g and 2.5 % for coliform bacteria counts did not comply the current bacteriological standards In Aquacultural Regulation. In con d u si on, pikeperch fish fillets do not possess any risk for public health in terms of bacterial pathogens, but presence of the coliform bacteria in the samples of 12.5 % indicates that in some aquacultural facilities of Beyşehir has not been possessed of hygienic conditions completely and has not been carried enough sanitation principle.